Coriander is a very ancient spicy plant, mentioned in the Bible, the Egyptian papyrus of Ebers, dated 5000 years ago.
Coriandrum sativum is an annual herb with erect, branched stems 40-150 cm (1.3-4.9 feet) tall. The lower leaves are petiolate, pinnately dissected, with rounded, incised-toothed lobes, the upper sessile or short, twice pinnately dissected. The flowers are white or pinkish, rarely cream in complex 3-6-ray umbels; they bloom in June-July. The fruits ripen in July-August.
When growing coriander on greenery, it is recommended to place it on separate beds or as a border with subsequent repeated pruning; after the full use of the culture, the free spaces should be decorated with plants of a similar shape and texture; the seeds should be planted in a colorful lawn or in a spicy mixborder as an accompanying or filling element. Sowing is continuous, then the plants are thinned at a distance of 1-2 cm (0.4-0.8 inches) from each other, the distance between the rows is 15-20 cm (5.9-7.9 inches), the sowing depth is 1.5-2 cm (0.6-0.8 inches). Prefers fertile sandy or sandy loam soil; heavy clay, wetlands are unsuitable. Best predecessors: perennial herbs.
Coriander is not only a very decorative, but also a cultural and wild-growing spicy, medicinal plant. Young shoots and leaves (vitamin salads, seasonings for vegetable soups, fried meat, fish dishes), fruits and seeds with a sweet, pleasant, delicate aroma of anise (spices in baking, confectionery, etc.) are used for food. For the purpose of treatment, fruits that have antispasmodic, antibacterial, secretolytic, tonic, choleretic, carminative, expectorant, antihemoroid, antiseptic, analgesic, laxative, sedative, lactogenic, deworming, wound healing effects are used.